Do you ever have days where you are just all over the place? Of course you do! This is the time of multi-tasking and running around like a chicken with its head cut off. I seriously feel like my mind is just being pulled in about 100 directions at once. The problem is that I’ll think of something I need to look up online, so I’ll open a new tab and Google it. I’ll start to read it, and then I’ll see a Facebook notification and have to check that. After I check that, I have to see if there’s anything new in my feeds. As I’m scrolling down, I see a funny video to watch. It makes me think of something so I open a new tab and Google that. I read it and link to another outside page and read half of that only to remember that I had to read that first thing I Googled. Holy Moly, right?! Anyone else get that? I’m freakin’ everywhere these days! Just as an example, this post has taken me at least 2 hours to complete…. yeah, I’m just that focused, I know, you’re jealous.
Oh and in other news…
I received some bad news yesterday. News that I’m not happy hearing any time of the year, but especially not before mid-November. More than five or so of my fellow Utahns noted that the dreaded white stuff was falling from the sky already. Yup, the big bad S-Word in October! Luckily, it didn’t make it to my part of the valley, but I’m sure it won’t be long.
So there I was thinking, what in the world can I do to fix this? This is a problem! A problem that can only be solved by one thing, and one thing only. A big hot and steamy bowl of veggie-filled soup. Oh my goodness, my friends. Even if you don’t like veggies. Even if you don’t like soup, like my spouse. This soup is deLISH! My 6 year old dunked a fluffy roll into the soup, took a bite and seriously just melted in his chair and said, “this is soooo goood!” Yup, this Mama won that round!
Please don’t hesitate to make this soup. It’s easy. It’s so flavorful, and it will keep you warm and serve a LOT of people. Sunday dinner anyone?
Comforting Minestrone Soup
3 Tablespoons of coconut oil
3 cloves of garlic, minced
1/2 yellow onion, chopped
2 cups chopped celery
5 carrots sliced
2 cups vegetable broth
1/2 cup water
4 cups tomato sauce
1 (15 oz.) can kidney beans, drained and rinsed
1 (15 oz.) can green beans
2 cups baby spinach, rinsed and roughly chopped
3 zucchinis, quartered and sliced
1 Tablespoon chopped dried oregano
1 Tablespoon chopped dried basil
salt and pepper, to taste
1 bay leaf
1/2 cup small pasta (I used elbow macaroni)
2 Tablespoons grated Parmesan cheese, for topping
In a large stock pot, over medium-low, heat coconut oil and saute garlic for 2-3 minutes.
Add onion and saute for 4-5. Add celery and carrots. Saute for 1 to 2 minutes.
Add vegetable broth (or chicken, if you prefer), water, and tomato sauce. Bring to a boil, stirring frequently. Reduce heat to low and add kidney beans, greens beans, spinach leaves, zucchini, oregano, basil, salt, and pepper.
Simmer for 30-40 minutes – the longer the better.
While your soup is simmering, fill a medium saucepan with water and bring to a boil. Add your pasta and cook until tender. Drain and set aside.
Once the soup is heated through and you are ready to serve, be sure to remove the bay leaf. Place a bit of cooked pasta into individual serving bowls and ladle soup on top of pasta. Top with Parmesan cheese and serve.
So there you have it. Warmth and Comfort in a bowl! It really doesn’t get much better than that!
What is your favorite comfort food?
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